The BEST Homemade Soft Dinner Rolls Ever

The BEST Homemade Soft Dinner Rolls EVER!!!

These homemade soft dinner rolls are the best thing to have with any meal or as a sandwich for a quick snack. This simple, easy and effortless recipe uses regular all-purpose flour, sugar, butter, and instant yeast. It makes the softest buns with a tender crumb that can become an addiction.

I believe Homemade bread is like an addiction. Once you get used to fresh homemade bread, store-bought dinner rolls are not an option.

Now, I know you will roll your eyes and say it’s very time consuming and difficult task but honestly it is not!! If you plan and organize your self this be easily done in parallel all your other daily tasks. Since the actual hands-on work for homemade bread is not a lot!

With my busy lifestyle, I make bread almost three times a week. It now becomes a must because my kids don’t enjoy store-bought bread anymore. And my husband? Don’t let me get started with him. He loves bread and he does not need anything to go with the bread. A fresh bread out of the oven is his favorite snack.

These dinner rolls from scratch are probably the best homemade dinner rolls you will ever make. The best part it’s a very flexible recipe. You can make these with milk or without, you can make it with instant dry yeast or use fresh yeast. Also, you can use bread flour. And yet, most often I use simple plain flour, or as my mom would call it, simple maida rolls. Maida is plain all-purpose flour in India.

Flour – Often bread flour is recommended for making homemade dinner rolls or any homemade bread. And yet, I have been making it now for over 5 years and I always use all purpose flour.

Instant dry yeast – I like to use instant dry because I’ve always had great success with it. If you have to use active dry yeast you will need 2 1/4 tsp or one packet. And if you use fresh yeast you will need about 21 grams. Also, it’s not necessary to activate the yeast but I like to take the guesswork out and make sure my dough will rise.

Sugar – The sugar here is not really to add sweetness. So no, the one tablespoon won’t make your homemade dinner rolls sweet. The sugar and fat in this recipe are usually to feed the yeast. Just as you need warm liquid to activate the yeast you need sugar and fat to strengthen it and let it grow. If you prefer you can substitute sugar with 2 tbsp of honey as well.

Butter – I like adding butter not just to feed the yeast but also to add flavor. You can substitute the butter for 2 tbsp of oil in this recipe.

I shared this in my recipe for burger buns, which is one of the most popular bread recipes on this blog. When you take the rolls out of the oven, instantly warp them in a clean kitchen towel. This will ensure that all the steam in the bread stays in the bread. That steam then cools down but keeps the bread soft as a baby’s bottom. This trick works well with many bread recipes not just with these homemade dinner rolls or my burger buns.

Also, the next time you have bread that has gone a bit dry, place it in a damp (not wet) paper towel and into the microwave for 30 seconds to a minute and watch what happens. The steam does its magic. Your bread will be soft and wonderfully moist again.

Here’s another batch made at a different time. Look how nice and golden brown they are. I love adding a little more yolk in my egg wash to get that deep color.

The BEST Homemade Soft Burger Buns EVER!

Useful Tips and Tools

A small Mixing Bowl or measuring cup to activate the yeast. I prefer to use glass over metal. If the metal is cold it can lower the temperature of the liquid ingredients. Not a big deal. And yet, it’s nice to get the yeast activated quickly and move on with the recipe.

I like mixing bread dough by hand. It’s quite therapeutic. But bread dough can be difficult to handle. Not just because it needs more kneading but also because it’s often a soft, sticky mess. And yet, keeping the dough soft and sticky is important for good bread baking. So, I highly recommend using a stand mixer Kenwood, kitchen-aidor other brands, it does not matter. Personally, I also have a hand mixer. And yet, I don’t use it for baking bread. Because bread dough is dense compared to cakes. So, it might harm my hand mixer. (recommended read – which stand mixer is good for home bakers)

Baking bread is a science. So measuring ingredients correctly is important. Also, do not wing the measurements. Use a Measuring Cup for liquid ingredients and Measuring Spoons for dry ingredients.

A good baking tray is as important to bread baking as it is to other baking Baking Tray. Therefore, buy a good quality baking tray that’s not too thin. The thick ones will prevent the bread from burning on the bottom. Sometimes you can even add a second tray on the bottom to prevent it from getting burnt.

Every oven works differently. So the baking times are just guidelines. In the case of bread, a hollow sound on the bottom of the bread is a great indication. If the bread bakes too quick or too slow compared to the time given it might be a good idea to check if your oven needs calibration. An oven thermometer is a great little gadget to help keep the oven temperature in check. All you need to do is adjust the temperature accordingly.

The BEST Homemade Soft Dinner Rolls EVER

These homemade soft dinner rolls are the best thing to have with any meal or as a sandwich for a quick snack. This simple, easy and effortless recipe uses regular all-purpose flour, sugar, butter, and instant yeast. It makes the softest buns with a tender crumb that can become an addiction.

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Do you love baking homemade bread? I do enjoy it very much too!

FTC Disclosure – The following page may have affiliate links. We are a participant in the amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Please read full Disclosure, Disclaimer & Copyright.

About Veena Azmanov

Veena Azmanov is a professional Cake Artist and Food Enthusiast. The Founder, Editor, Creator and Recipe Developer on this blog. Follow her cake and food journey on this blog as she explores new and classic recipes with a twist.

Comments

Wow! These rolls are amazing. I cannot work yeast bread but your directions were clear & concise. They came out great! 1 question: you mention oil in the directions with the yeast & milk but it is not in the ingredient list. Thank you for a great recipe!

Ah thank you Jill for letting me know about that. Just fixed it. So happy you had success with this recipe and that you enjoyed it. Thank you so much for coming back to write this feedback. Always love to hear from those who try my recipes. Have a great day.

Hi! I watched your clover leaf roll video, and read another roll recipe, and saw that you added an egg to your yeast. This recipe calls for an egg, but you don’t mention using the egg in the actual dough, just the egg wash. Was that an error, or is there really no egg in the dough? I loved your video, by the way! I thought it was really sweet that you had one of your children helping you!

Maharana, All purpose flour is flour used for all purposes, Maida. I don’t know where you are but in India for all my recipes that call for A P Flour, Bread flour or cake Flour – you will have use maida.

Yes, Let it rise for one hour outside in a warm place. Then punch the dough again and let rest in the fridge over night.

You can also form them into buns on the baking tray, cover with a warm kitchen cloth and let them rise in the fridge over night. Take them off an hour to come to room temperature. Egg wash and bake as shown.Thanks

VEENA GRAM

COPYRIGHT

I love it when you share! Thank you so much. Sharing links to my recipes on Twitter, Facebook, InstagramPinterest and Tumblr are always welcome & must appreciate.It is a fantastic way to show your appreciation & support for my work.

Want to share one photo of my recipe on your website?Sure as long as you LINK & use only ONE PHOTO with a credit to me and a link to my blog.PLEASE DO NOT SHARE MY RECIPE on any blog or website WITHOUT REQUESTING MY PRIOR PERMISSION.Thank you